A bowl of poutine topped with fried chicken pieces, cheese curds, brown gravy, and sliced green onions, served on a white plate with a fork and napkin in the background.
Full Recipe

Boneless Wing Poutine

Breaded Boneless Dings 2/5# Fully Cooked

Crispy fries loaded with Fully Cooked Breaded Boneless Skinless Chicken Breast Chunks Smoke Flavor Added creamy cheese curds and savory gravy.

Recipe Preparation

Yield:
24 servings

Ingredients

  • 7 1/2 lb
    Pilgrim's® FC Boneless Wing Dings® 10#
  • 9 lb
    French fries, frozen
  • 3 lb
    White Cheddar cheese curds
  • 3 qt
    Savory chicken gravy (recipe provided)
  • 1/2 c
    Green onions, bias slices

Method

  1. To make one serving:

    Fry 6-ounces French fries in deep fryer at 350°F for 4 minutes or until golden brown.

  2. Fry 5 Breast Chunks in deep fryer at 350°F for 6 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.

  3. Place French fries on a large plate; layer with fried Breast Chunks, 1/4 cup cheese curds and 1/2 cup chicken gravy. Garnish with 1 teaspoon green onion.

Yield:
3 quarts

Ingredients

  • 1 c
    Yellow onion, peeled, diced
  • 1/4 c
    Garlic, peeled, minced
  • 1 1/4 c
    Butter, unsalted
  • 1 c
    Flour
  • 4 tsp
    Salt
  • 4 tsp
    Black pepper
  • 2 qt
    Chicken stock, reduced sodium

Method

  1. Sauté onion and garlic in butter in a stockpot for 5 minutes or until tender.
  2. Add flour, salt and pepper; cook and stir for 3 minutes or until flour is lightly browned.
  3. Add chicken stock slowly, whisking until blended; cook and stir for 5 to 8 minutes or until sauce thickens.
  4. Hold warm for service.

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